Soft salty brioche stuffed with potatoes and tomatoes. A Delight for Your Table!
Melt yeast and sugar in half a cup of milk and leave aside for about 10 minutes. Pour the sifted flour,
mashed potatoes, salt, chopped chives and tomatoes on a work surface. Add the yeast, the remaining
amount of milk and knead well until all ingredients will be perfectly mixed and the dough will be soft and
elastic. Add other flour, if necessary. Put the dough in a greased bowl and let rise for about 2 hours. Knead the dough again for few minutes and divide it into 6 balls of the same size. Put them into the Angel Food Mould, one close to the other, so as to obtain the shape of a flower. Let rise for about 45 minutes. Brush the surface with a beaten egg and decorate it with pumpkin seeds. Bake at 210° C for 15 minutes, decrease the temperature to 180° C and bake for further 20 minutes. Turn the mould upside down and let it cool until it will not fall down. Use a spatula in order to unmold the pan brioche easier.
If you've made this recipe add a comment,
if you prefer a tip before realizing it ask here